• 200g butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 2 cups self-raising flour
  • 1 tsp finely grated lemon zest
  • ¼ cup lemon juice
  • ¼ cup milk
  • 300ml cream, whipped, for topping

  • Boysenberry Sauce:
  • 425g can Wattie's Boysenberries in Syrup
  • 1 Tbsp cornflour
  1. Preheat the oven to 180°C (conventional bake). Great and line the base of a 20 cm round springform cake tin with baking paper.
  2. Using an electric beater, cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Sift in the self-raising flour and fold until combined. Fold in the lemon zest and lemon juice then fold in the milk.
  3. Pour the batter into the prepared cake tin and bake for 50–60 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside in the tin for 15 minutes to cool slightly.
  4. To prepare the Boysenberry Sauce: Put the Wattie’s Boysenberries in Syrup into a small saucepan and mash roughly with a fork. Bring to the boil then simmer for 5 minutes to reduce the syrup slightly. Combine the cornflour with 1 tablespoon of cold water, add to the boysenberries and cook, stirring, for 2 minutes or until the sauce boils and thickens. Cool slightly.
  5. Using the handle of a wooden spoon, poke holes in the top of the cake, 3 cm apart. Spoon approx. half of the Boysenberry Sauce into the holes, using the wooden spoon handle to help push the sauce to the bottom of each hole. Set the cake aside in the tin to cool completely.
  6. Remove the cake from the tin and place onto a serving plate. Spread the whipped cream over the top of the cake and drizzle over the remaining Boysenberry Sauce. Cut into slices to serve.

Made With

Boysenberries in Syrup

New Zealand-grown juicy boysenberries bring you the sweet sun–ripened taste of summer all year round.

Rate and Review

9 Ratings

Reviews (9)

Kerry's Review | Rating

How Long Will This Cake Before Dressing It?

Reply from The Food in a Minute team

Hi Kerry,

You will need to set the cake for 15 minutes to cool slightly and then to make the cream and boysenberry sauce while it is cooling :)

Hope this helps!
The Food in a Minute team

melissa sleeman's Review | Rating

very tasty and easy to make.

Catharina's Review | Rating

Too delicious, gone in a minute and not even a crumb left for me so going home and baking another one for the family. Much enjoyed by my quilting group

Grant's Rating
Nikita's Review | Rating

This cake is such a treat! With a soft lemony cake and sweet but tangy berries on top, and don't forget the whipped cream. Divine!

Donna's Review | Rating

Very easy. Also made it with crushed pineapple

Karen's Review | Rating

Yum, yum, yum.

Debbie's Review | Rating

I helped my 13 year old son bake the Boysenberry Poke cake yesterday. We had it for dessert & it was a hit with the family! The cake was lovely and light and the citrus flavour went well with the sweet but slightly tart berries and cream. We added a few drops of vanilla essence and 1 TBSP (15ml) icing sugar to the whipped cream. Yum! It is a versatile recipe and the boysenberries could easily be substituted for other types of fruit.

Sarah's Review | Rating

Very tasty, very easy to make. Took it to a family reunion and it was gone in minutes!